Preparation

The day before you plan to serve the mousse, place salted eggplant in colander and weight it down to press out bitter juices; let drain overnight in refrigerator. The next day, squeeze out as much juice as possible with hands.

In large skillet, heat oil; add eggplant, onions and garlic and cook over low heat until mixture is soft and translucent, about 25 minutes. Puree mixture in blender or food processor with parsley, basil, thyme, nutmeg, salt and pepper to taste and eggs. Pour mixture into oiled soufflé dish and bake at 350 degrees about 45 minutes, or until knife inserted in middle of dish comes out clean.

Serve with Hollandaise or tomato sauce or grated Parmesan cheese, if desired.

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